2 lb melon (cantaloupe, honeydew, or galia) peeled, seeded, and coarsely chopped
1 Cup simple syrup see note*
4 tsp White Balsamic (try infused flavors such as Lemongrass Mint White Balsamic, or Pomegranate Quince White Balsamic for something truly special)
Fresh mint to garnish
Put all ingredients, except the fresh mint, into a blender and blend ingredients together until mixture is smooth. Pour “batter” into a 9″x13″ baking dish and place in a freezer. After half an hour, remove pan from freezer and scrape the frozen edges of the granita into the center of the pan with a fork. Return dish to the freezer to chill again. Repeat this process, scraping the frozen granita from the edges toward the middle, every half hour, until middle of the dish is frozen, too, and you have a pan full of flaky fruity crystals.
To serve granita, scrape the frozen mixture from the top of the container, using a fork, into cups or bowls. Garnish with mint leaves.
*Note To make simple syrup, combine 1 Cup water with 1 Cup granulated sugar into a pan. Bring to a boil and stir until sugar is completely dissolved into the water, thickening into a clear syrup. Remove from heat and allow to cool completely before adding to fruit mixture.